These recipes provide school nutrition program operators with delicious new dishes that meet school meal pattern requirements.
These recipes are standardized to provide consistent yields and updated crediting information that includes including the vegetable subgroups.
They also include recipes made with legumes, whole grains, and/or dark green, red, and/or orange vegetables.
SCHOOL NUTRITION OPERATIONS – Food safety temperatures are based on the FDA Food Code. Check with your State or local health department for specific requirements.
These recipes yield 50 or 100 servings.
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